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Clementine drizzle loaf
Published: November 4, 2017 at 9:00 AM
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Serves 8
Easy
Total time: 1 hr and 45 mins
+ cooling
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Check out this clementine drizzle loaf, a festive take on the classic lemon drizzle cake. This light loaf recipe is super simple to bake and it's an easy crowd pleaser
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Bake this clementine drizzle cake, then check out our orange drizzle cake, lemon drizzle cake and grapefruit drizzle cake.
Ingredients
Nutrition
-
200g unsalted butter
softened
-
150g golden caster sugar
-
1 orange
zested
-
6 clementines
3 zested and 6 juiced
-
3 eggs
beaten
-
200g plain flour
-
2 level tsp baking powder
-
50g ground almonds
-
2 tbsp milk
-
3 tbsp icing sugar
Nutrition: per serving
- kcal458
- fat26.2g
- saturates14g
- carbs47.8g
- sugars28.1g
- fibre1g
- protein7.1g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4.
-
step 2
Line the base and ends of a 900g/2lb loaf tin with a strip of baking paper.
-
step 3
Cream the butter and caster sugar with an electric whisk until pale and fluffy, then add the orange and clementine zests. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour and baking powder with the ground almonds. Add the milk and juice from 2 clementines and mix until smooth.
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step 4
Spoon the mixture into the tin and bake for 1 hour 10 minutes or until golden brown and a skewer pushed into the middle of the cake comes out clean. Cool in the tin for 5 minutes.
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step 5
Meanwhile, mix the remaining clementine juice with the icing sugar. Slowly spoon over the top of the warm cake. Leave in the tin until completely cold, then pull out and cut into slices.
We have plenty of loaf cake recipes here, bake one this weekend...
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